This coffee is produced by smallholder farmers who are members of the Boa Bedegelo cooperative, founded in 1975 and located in the Dale district in the Sidamo region of Ethiopia. The cooperative has approximately 2,800 members. This organically certified coffee grows at altitudes of 1900-2200 meters above sea level. The coffee consists of Heirloom Arabica varieties and is processed using the washed method. Farmers handpick ripe cherries and remove the fruit pulp within 12 hours of harvest. The beans are then fermented in tanks for up to 48 hours depending on ambient temperature. After fermentation and mucilage removal, the coffee is washed with clean water and dried for 10 to 15 days. The coffee features flavor notes of bergamot, flowers, and berries, with a score of 85/100.
Kaj and Dan founded Haella around 2019 in Vastaras, setting up a micro roastery inside the Halla Shopping center. The format is intentionally accessible: specialty coffee in a place people already go, rather than tucked away in an industrial zone. They roast weekly, favoring light profiles at temperatures between 185 and 210 degrees Celsius, with most batches finishing in 8 to 11 minutes. What sets Haella apart is the hands on experience it offers. Customers can book sessions where they learn about coffee, taste multiple varieties, and roast their own beans, with food and fika included. Everything is built around the idea that each bean carries a distinct character and story worth discovering.
